Château Duhart-Milon Rothschild
Pauillac Red Bordeaux Blend
Pauillac, Médoc, Bordeaux, France
The ullage was mid-shoulder but cork was intact and color looked decent (dark) in the bottle. Underneath the capsule, the top of the cork was all kinds of nasty (mold). I used a Durand to extract the cork which was completely saturated. The wine was decanted for sediment and presented after about an hour of air. In the glass, the 1966 poured a Burnt Sienna color with a translucent core; medium viscosity with no obvious staining of the tears. On the nose, the wine is vinous with notes of a bag of Jack Link’s Teriyaki flavor jerky, leather, forest floor, tobacco, dried Japanese plums, dates, tamarind, dried cherries (think Luden’s), and some spices. On the palate, the wine is dry with medium tannins (integrated) and medium acid. The acid is just barely keeping this thing together right now. The palate is even more tertiary than the nose and low on energy; mostly earth and pu’er tea like flavors. While this wine is very much alive, its life is fading. Fun to enjoy now if you have any in your cellar but I would urge anyone to drink whatever you have sooner than later.
The ullage was mid-shoulder but cork was intact and color looked decent (dark) in the bottle. Underneath the capsule, the top of the cork was all kinds of nasty (mold). I used a Durand to extract the cork which was completely saturated. The wine was decanted for sediment and presented after about an hour of air. In the glass, the 1966 poured a Burnt Sienna color with a translucent core; medium viscosity with no obvious staining of the tears. On the nose, the wine is vinous with notes of a bag of Jack Link’s Teriyaki flavor jerky, leather, forest floor, tobacco, dried Japanese plums, dates, tamarind, dried cherries (think Luden’s), and some spices. On the palate, the wine is dry with medium tannins (integrated) and medium acid. The acid is just barely keeping this thing together right now. The palate is even more tertiary than the nose and low on energy; mostly earth and pu’er tea like flavors. While this wine is very much alive, its life is fading. Fun to enjoy now if you have any in your cellar but I would urge anyone to drink whatever you have sooner than later.
Mar 12th, 2024
Serious wine. Blackcurrant, chocolate and twist of vanilla. Drinking beautifully
Serious wine. Blackcurrant, chocolate and twist of vanilla. Drinking beautifully
Feb 22nd, 2018
The 2000 took nearly three hours in a decanter to really open up. The fruits were lush, ruby, lighter dark and mid red fruit. It took 3 hours to open up and show polish on the finish. After three hours, really nice. Needs another 5 year in bottle.
The 2000 took nearly three hours in a decanter to really open up. The fruits were lush, ruby, lighter dark and mid red fruit. It took 3 hours to open up and show polish on the finish. After three hours, really nice. Needs another 5 year in bottle.
May 8th, 2016
Bordeaux blend, still very young, med ruby, great aging potential, good balance, need decanter
Bordeaux blend, still very young, med ruby, great aging potential, good balance, need decanter
Jan 29th, 2024
appropriately aged. opens up tremendously.
appropriately aged. opens up tremendously.
May 3rd, 2020
Trying to save the cork! Smooth the prune wood and non- acidity
Trying to save the cork! Smooth the prune wood and non- acidity
Nov 24th, 2018